Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
After treating my stomach to tacos for lunch, I decided to cook up a vegetarian dinner loosely using a recipe from a bargain bin cookbook on Asian cuisine, I made sauteed baby bok choy with a hoisin sauce and served it with some leftover white rice.
1 tbsp vegetable oil
10-15 thin pieces of baby bok choy
1 1/2 tbsp white wine vinegar
1/2 tbsp sugar
3 tbsp hoisin sauce
Bok Choy That Played in Fire
Heat wok over high heat and pour vegetable oil into wok and move around to coat. Toss bok choy in wok until ready to eat and set aside (roughly 3 minutes). In separate small bowl, mix sugar and white wine vinegar. Pour into wok and let reduce (roughly 2-3 minutes). Add hoisin sauce, mix and let reduce again (3 minutes). Add bok choy back into wok and toss until well coated in hoisin sauce. Serve with white rice and enjoy.
Baby Bok Choy with Hoisin Sauce on White Rice
No, I’m not a llama
Yesterday, I had a home cooked meal by my mom who served up black chicken also known as a Silkie. I would sum them up as small chickens with black skin, and dark dark bones and light gray/slightly dark purple meat. It is truly unappetizing in appearance compared to a golden brown piece of fried chicken or an oven roasted chicken with crackling skin. It is common in Asian cuisines to serve it in the form of soup as it is believed to have healing properties. Anything that looks like that must be healthy.
Buzz, Your Girlfriend, Woof.
My mom boiled the chicken along with some dried mushrooms and a few slices of ginger along with some salt and soy sauce. The soup had a lot of depth, tasted healthy and nourishing. Served with some plain noodles, it certainly was plain Jane. I received a leg and thigh. The chicken was tender and similar in texture to a regular chicken, but had its own unique favor rather than taking on more of the flavors around it. I would be open to having it again and think that once you get over the appearance, black chicken will become nothing more than just that, a black colored chicken. I’ll be adding this to my interesting eating feats including chicken feet, squid ink, frog legs and jellyfish. I’m still working towards rotten shark and insects. Someday.
Chinese Celery and Dried Tofu Stir Fry
Scrambled Eggs with Shrimp and Scallions